Hungarian Sour Cherry Soup Recipes

HUNGARIAN SOUR CHERRY SOUP (MEGGY LEVES)

Hungarian Sour Cherry Soup (Meggy Leves) image

This recipe for Hungarian cherry soup is served cold and made with tart Morello or Montmorency cherries, sour cream, sugar, flour, and powdered sugar.

Provided by Barbara Rolek

Categories Side Dish Soup

Time 2h30m

Yield 6

Number Of Ingredients 7

Ingredients

6 cups water
1 pound sour cherries (fresh; pitted)
3/4 cup sugar
1 cup sour cream
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon confectioners' sugar

Steps:

Gather the ingredients.
In a large saucepan, cook cherries with water and 3/4 cup sugar until done, about 10 minutes.
Meanwhile, in a medium bowl, mix sour cream with flour, salt, and confectioners' sugar until smooth.
When cherries are done, temper the sour cream mixture with a few ladles of hot cherry liquid, whisking until smooth. Transfer to the pan with the cherries and whisk until smooth. Simmer 5 minutes, but do not boil.
Cool to room temperature in an ice water bath . Place plastic wrap directly on the surface of the soup (so a skin doesn't form) and refrigerate until cold.
Serve cold as a first course as they do in Hungary or as a dessert with a dollop of sour cream or whipped cream .
Enjoy.

Nutrition Facts : Calories 222 kcal, Carbohydrate 38 g, Cholesterol 23 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 112 mg, Sugar 33 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g

COLD CHERRY SOUP

Cold Cherry Soup image

Many versions of cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and a lot of sugar. Traditional cherry soups also are made with sour cream and heavy cream, and sometimes they are thickened with flour. I like this lighter version, which is made with drained yogurt instead of cream.

Provided by Martha Rose Shulman

Categories appetizer

Time 30m

Yield Serves six to eight

Number Of Ingredients 7

Ingredients

5 cups water
1/2 cup sugar
1/2 cup red wine
1/4 teaspoon salt
Grated zest of 1/2 lemon
1 1/2 pounds sweet, dark cherries
1 cup drained yogurt

Steps:

Pit the cherries, and place the pitted cherries in a bowl and the pits in a large soup pot. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.
Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yogurt will separate. Still, the soup is easily homogenized.
Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 96 milligrams, Sugar 25 grams

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